Honey Sumac Candied Nuts
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Nuts toasted in olive oil, glazed with honey and sumac, spiced with cumin, cayenne, and finished with fleur de sel. Mixed nuts with altered quantities for texture contrast. Quick stovetop method relying on visual and tactile cues rather than strict times. Offers a crunchy, sweet, tangy, and mildly spicy bite, shelf-stable for up to a month sealed out of heat and light.
Prep:
12 min
Cook:
20 min
Total:
32 min
Servings:
4 servings
#nuts
#snack
#Mediterranean
#sumac
#glaze
#spices
#toasted
Mixed nuts, spiked with sumac and smoky spices—never trust a nut that just tastes plain. Downright boring. I’ve tried endless combos; burnt syrup, soggy nuts. It’s about timing and texture observation, not the clock. Oil slicks just right, nuts crackle and toast—then you hit them with agave and spices quick before they darken too much. The scent swells sweet, tart, smoky with a bit of cayenne heat that sneaks up and salt that snaps the whole thing alive. Leave on parchment; watch glaze crystallize properly. Cool completely or you’ll end up with sticky clumps. Keep them handy for crunch bombs on salads, cheeses. If you’re out of pistachios, swap with hazelnuts; they add earthiness. Agave works better than honey for less stick. This mix nails that balance of caramelized crunch and bright tang you don’t find in your average nut bag.
Ingredients
- 70 g (2/3 cup) walnuts
- 90 g (1/2 cup) cashews
- 30 g (3 tbsp) pistachios
- 15 ml (1 tbsp) avocado oil
- 15 ml (1 tbsp) agave syrup
- 12 ml (2 tsp) sumac powder
- 2.5 ml (1 tsp) ground cumin
- 0.5 ml (1/8 tsp) smoked paprika
- 2.5 ml (1/2 tsp) Maldon sea salt flakes
About the ingredients
The nut mix here is rebalanced—less walnuts, more cashews. Cashews bring a creamy softness that contrasts with walnut’s rough crunch. Pistachios are intact but reduced to avoid overpowering. Switched olive oil for avocado oil; it has a higher smoke point and lighter flavor, less interference with spices. Agave syrup replaces honey—a less viscous sweetener means more even coating without burning. Smoked paprika subbing cayenne gives warmth and color with less harsh heat for a broader appeal. Sumac is crucial—it cuts through the sweetness, adding that lemony touch. Use coarse Maldon flakes for salt instead of fleur de sel; they cling nicely and add texture. If you lack sumac, a squeeze of fresh lemon zest and juice can work but won’t replicate the dry tang. Avoid pre-roasting nuts—direct to pan with oil allows even caramelization. Watch oil temps; too hot burns spices, too cool leaves nuts greasy.
Method
- Warm a heavy skillet over medium heat. Pour in the oil; wait till it shimmers slightly—not smoking. Add the mixed nuts. Stir constantly, listen to the gentle crackle, watch them darken and smell that toasty aroma—roughly 6 minutes but no fixed timer. When nuts start showing golden edges and smell nutty, reduce heat slightly.
- Drizzle the agave syrup over nuts. Add sumac, cumin, smoked paprika. Stir quickly, coating every piece as the syrup melts and caramelizes, about 1-2 minutes. Don't rush or the syrup will burn; it should bubble lightly and thicken around the nuts. Smell the blend of sweet, tangy, smoky.
- Turn off the heat. Sprinkle salt flakes evenly. Stir thoroughly for even seasoning distribution. Salt crunches contrast with sweet glaze.
- Transfer the hot nuts onto a silicone baking mat or parchment paper, spread thinly. Let cool completely, the glaze hardens with a matte sheen and tacky but not sticky feel.
- Store sealed at room temperature in a dry spot; they keep up to 4 weeks. If nuts soften, briefly toast in a dry skillet to refresh crispness.
Cooking tips
Forget timers—see, hear, smell. Nuts should crackle softly in the skillet, edges golden with a deep nut aroma. Stir nearly constantly for even toasting; hot spots scorch quickly. When adding syrup and spices, do it right as the syrup melts, bubbles gently. Burnt honey/agave has a bitter aftertaste that ruins everything. The mix should thicken and coat, getting glossy then drying down matte after cooling. Off heat but still warm, add salt for that last punch of flavor, don’t skip this. Spread thin to cool prevents clumping; thick piles trap steam and make sticky mess. Store airtight but don’t refrigerate—the glaze attracts moisture chilling. If nuts soften or sticky after storage, a quick dry toast in a pan refreshes crunch and revives powdery spice flavors. Patience here improves texture; hot nuts right off skillet are chewy, wait till room temp for full crunch. Saves hours of disappointment, trust me.
Chef's notes
- 💡 Watch nuts closely while toasting. Sound is key—soft crackling means right temp, silence or roar signals off. Stir often to avoid hot spots burning edges. Heat medium, not high. Oil should shimmer but not smoke or burn spices. Adjust heat if nut color darkens too fast. Timing varies, rely on aroma and sight not strict minutes.
- 💡 When adding syrup and spices, pour agave slowly, coat well. Syrup bubbles quietly then thickens. Don’t rush stirring or syrup burns bitter. Use quick, even strokes coating every nut piece. Sumac cuts sweetness with lemony tang; if missing, fresh lemon zest and juice works but less dry flavor. Smoked paprika warmer and milder than cayenne, less harsh.
- 💡 Salt choice matters. Maldon flakes cling better, add texture and visual pop. Sprinkle last off heat while nuts still warm. Stir gently so salt textures don’t dissolve but spread evenly. Salt crunch contrasts sweet glaze. Fleur de sel too fine, melts quicker losing crunch effect. Salt balance guides bite overall.
- 💡 Cool nuts on silicone mat or parchment spread thin. Thick piles trap steam, cause stickiness or clumps. Glaze sets matte, tacky not sticky if cooled fully. Feel texture by touch to judge doneness. Store sealed at room temp, dry spot avoids moisture buildup to preserve crunch. Refrigeration attracts water, spoils glaze.
- 💡 If nuts soften after storage or glaze gets sticky, re-toast briefly dry in pan without oil. Quick 1-2 mins wakes crunch, refreshes spice aroma. Avoid over-toasting, nuts dry and bitter. Wait to cool again before storing. Repeat as needed. Small batches better for freshness, reducing storage issues.
Common questions
Can I substitute other nuts?
Yes hazelnuts work well for pistachios. Cashews and walnuts keep texture but swap amounts for crunch balance. Roasting times adjust slightly. Avoid pre-roasted nuts or glaze adhesion suffers.
What if I don’t have sumac?
Fresh lemon zest and juice replace note but glaze less bright. Use less citrus to avoid moisture sogginess. Other tart powders don’t replicate dry tang.
Nuts sticky after cooling?
Maybe glaze too thick or cooled in lumps. Spread thinly on mat to avoid steam trapped inside. If sticky, re-toast dry for a minute to set glaze matte again. Store airtight immediately once cooled.
How long keep nuts crisp?
Up to 4 weeks sealed, cool, dry spot. Humidity kills crunch fast, refrigerate no good glaze draws moisture. If softened, toss back in dry pan heat briefly. Airtight solid container key, avoid plastic bags with air gaps.
